Mexican Tofu Scramble

I hate being sick. It is not fun, but I REALLY hate being sick when I am traveling. I am on a work trip and woke up with the flu this morning. The hotel staff bought me some medicine, I am extremely grateful for their help, but I really just want to go home. I need my own bed and my hubs. I have been trying to rest, but I am still not feeling better. I hope I can survive the rest of the week. Luckily, my co-workers stepped it up today and covered my duties. They are the best. I owe them big time.

I don't feel like food today, but hopefully you will enjoy this post:) Last week we made a Mexican Tofu Scramble and it was sooooo good! I like tofu, but have never tried to scramble it. I wasn't sure if I would like it and I was really worried if Joshua would like it. Well, it was a huge success! Two thumbs up all around the table:)

Tofu really takes on any flavor you want it to, so we went with Mexican. We sauteed onion, garlic, and red peppers and added in the crumbled tofu and diced green chiles. We seasoned everything with chili powder, cumin, and cilantro for an added kick.

We served up our scramble in a whole wheat tortilla with the works: diced tomatoes, avocado, fresh salsa, and cheese for Josh. I loved this meal! It was delicious and nutritious! Try scrambling tofu instead of eggs! I know we will be making this one again.





Mexican Tofu Scramble

(Printable Recipe)

1/2 red onion, chopped
2 cloves garlic, minced
1 red pepper, diced
Extra firm tofu (we used 1/2 package)
Diced green chiles
Chili powder
Cumin
Cilantro, chopped
Salt and pepper
Whole wheat tortillas
Diced tomatoes
Diced avocado
Fresh salsa
Shredded cheese

1. Take the tofu and press it between two plates to drain out the liquid. Let it sit for about 15 minutes.
2. Saute the onion, garlic, and red pepper in a little olive oil, in a large skillet until tender.
3. Crumble the tofu into the large skillet and add the green chiles.
4. Add the chili powder, cumin, cilantro, salt, and pepper. Add a little and taste. If you want more flavor, add in more seasonings. We didn't measure, sorry!
5. Cook for about 5-7 minutes.
6. Serve scramble in a whole wheat tortilla.
7. Add tomatoes, avocado, salsa, and cheese.

Recipe for Tofu Vegetable Stir Fry

We love making stir fry. It is so easy and it is a great way to sneak in lots and lots of veggies!! This time we added in tofu for protein...and we like the stuff!

Josh volunteered to make the sauce, so I chopped up the veggies. This time we used snow peas, zucchini, green and yellow peppers, mushrooms, bean sprouts, and eggplant. We marinated the tofu in the sauce and then grilled it on our indoor grill pan. I think this helps the texture and it also holds together better.

We used a big wok to stir fry everything together. We served the veggies and tofu over rice. It was most delicious. Josh's sauce was incredible...he still thinks it needs perfecting, but I thought it was perfect:) The recipe is below, sorry there are no exact measurements on the sauce. Josh never measures, but I am sure you can figure it out. It is easy, just make the sauce to your taste!!!

My sister's family came over for dinner and everyone enjoyed the meal. Sometimes I get nervous serving tofu to a crowd, but they loved it! There is no reason to be afraid...it is good stuff!! My niece even ate it!! We had a fun night!













Tofu Vegetable Stir Fry

Sauce:
Onion, chopped
Garilic, minced
Olive oil
Lite soy sauce
Water
Honey
Orange Zest, from one orange
Fresh Squeezed Orange juice, from one orange
Light Brown Sugar
Jalapeno, sliced
1 Red Thai Chili
1/4 teaspoon Red Thai Chili paste
Pepper to taste
Corn Startch

Extra Firm Tofu, one package
Vegetables, we used snow peas, zucchini, yellow and green peppers, eggplant, mushrooms, and bean sprouts
Rice

In a large pan saute the garlic and onion in the olive oil. Cook until tender. Add in the soy sauce, water, honey, orange zest, and juice. Stir to combine. Add in brown sugar and stir. Next, add the jalapeno slices, thai chili, and chili paste. Simmer for about five minutes. Taste, if you need to add anything, do so now. Add salt and pepper.

Stir in corn starch that has been mixed in a little water. Stir until the sauce thickens. If you need to add more corn starch you can. Just don' t get it too thick.

Marinade the tofu in some of the sauce, for at least 15 minutes. Grill on a grill pan on high heat.

Stir fry the vegetables in a little oil in a big wok. Add in the sauce and tofu. Stir fry until everything is cooked and tender. Make sure the sauce is coating the veggies and tofu. Serve over rice with extra sauce, if desired.